Solace Farm

Sheep for the Farmstead Sustainable Family Farm


Butcher Hogs for Feb 2020

Posted by Sandra Willford on February 3, 2020 at 12:25 AM Comments comments (2)
Hello, I hope this finds all going well with you and yours as we are beginning a new decade. It is that time of year again. We will be butchering the first round of Hogs in a few days. The price of production has thankfully not gone up so the Hogs will be $325 per Half Share which includes custom cutting and smoking. Please notify my ASAP if you are wanting Pork from this batch and I will invoice you with Paypal�??? As Always we appreciate your support of our Family Farm and your referrals. If you have any questions don�??t hesitate to call me at 509-276-7160. -Robert & Sandra Willford Solace Farm

4/15 CSA Newsletter

Posted by Sandra Willford on April 16, 2019 at 11:15 AM Comments comments (1)
Solace Farm CSA Newsletter April 15, 2019 Welcome, We are busy rotavating and planting in the gardens and green house. Our first regularly scheduled pick up will be: Thursday, May 2nd from 12 noon to 5 pm at Solace Farm 30119 N. Spotted Rd; Deer Park WA. This week, for those who have subscribed to a Full or Half Season, your extra share will be available at the Farm (see above address) for pick up on Thursday, April 18th from 12 noon to 5 pm. To go along with your Solace Farm Spiced Olive Oil and Eggs, I have included the following recipes: Simple Quiche Serves 6 6 Solace Farm Eggs 1 medium onion ½ cup of chopped Solace Farm Bacon or Ham 1 cup of Cheddar Cheese 2 to 3 slices of whole grain bread (broken into pieces) 1 tablespoon butter 1. Brown bacon/ham in skillet with onion and butter. 2. Arrange bread pieces in the bottom of well-greased pie pan. 3. Beat eggs with a fork until foamy. Season with salt and pepper to taste. 4. Spread browned meat and onions over the bread pieces. Pour the egg mixture over the meat and sprinkle with cheddar cheese. Bake at 350 degrees F for 30 min or until a toothpick comes out clean when poked in the center. Pasta Parmesan Serves 4 1 lb Spaghetti Noodles (Cooked) ¼ cup Solace Farm Herbed Oil 4 cloves Solace Farm Garlic (crushed) 1 cup shredded Parmesan Cheese 1. Brown the garlic in the Herbed Oil while pasta is cooking to al dente . 2. Drain pasta then mix with garlic, oil and cheese. Season with salt, pepper, and garlic to taste.

Pork For Sale

Posted by Sandra Willford on April 1, 2019 at 3:40 PM Comments comments (0)
Hello From Solace Farm, I hope this spring finds you well and enjoying the sunshine. Just sending a note to let you know that we will be butchering hogs again this April and I have a couple of extras. If you are interested please email or call me and let me know if you want a half or whole hog. The Price is $325/ half or $650 / whole custom cut, wrapped and smoked to order. I will invoice you via paypal and you will have pork by the end of the month. Thanks, Sandra and Robert Willford 509-276-7160

February 21 - Women in Agriculture Conference

Posted by Sandra Willford on January 9, 2015 at 10:30 PM Comments comments (31)

February 21 – Women in Agriculture Conference –in Colville at the WSU Extension office on Saturday,

February 21 – Making Sense of Marketing, so you can put your best boot forward! It’s more important than ever to be able to talk about it positively and with passion, no matter what you grow or how you sell it. Join us for an engaging, interactive day and learn who your audience is, what they want to know about your farm and what tools are best for you. Registration fee is $30 but there is a $25 early bird special between January 10 and February 13; includes a light breakfast, lunch, handouts and tools you can use.

Ivy Nelson

Extension Coordinator

WSU Stevens County Extension

986 S Main, Suite D

Colville WA 99114

Phone: (509) 684-2588

Fax: (509) 684-9790


Spokane-Pend Oreille County FSA Updates

Posted by Sandra Willford on January 8, 2015 at 9:35 PM Comments comments (0)

Spokane-Pend Oreille County FSA Updates

Spokane-Pend Oreille County FSA Office

8815 E. Mission Ave. Ste. B

Spokane Valley, WA 99212-5039


Phone: 509-924-7350

Fax2mail: 855-843-1173


Acting County Executive Director:

Brent Reitmeier


Acting Farm Loan Manager:

Chris Werner


Program Technicians:

Lorri Anderson

Betty Diedesch

Kay Kjack

David Olson


Next County Committee Meeting: Jan. 15, 2015 at 9:00 am


2014 Farm Bill Producer Meeting Reminder

A producer meeting has been scheduled to discuss the newly created farm programs under the 2014 Farm Bill. Staff from the local FSA Office will explain program details as they relate to producer's options under the new farm programs. Yield updates, crop base reallocations, Price Loss Coverage (PLC), and Agricultural Risk Coverage (ARC) will be some of the topics discussed. In addition, staff from the WSU Extension Office may be available to provide training on the web based producer tools that can be used to help producers make important program decisions. Please mark your calendar for the following producer informational meeting:


Tuesday, January 13, 2015 at 9 am.

(Fairfield Community Hall at 304 East Main Fairfield, WA 99012)


Special accommodations will be made upon request for individuals with disabilites, vision impairment or hearing impairment. If accommodations are required, individuals should contact the county FSA office staff in person or by phone.



FYI �?? let them hear your needs

Posted by Sandra Willford on January 7, 2015 at 2:20 PM Comments comments (0)

The Washington State Department of Agriculture is seeking stakeholder input on 2015 Specialty Crop Block Grant Program (SCBGP) funding priorities.

Your input will be considered as WSDA sets funding priorities for the 2015 grant cycle. Please note that Washington’s funding is contingent upon federal funding for the Specialty Crop Block Grant Program.


Please complete and return the attached form by January 19th and email to

Thank you for taking the time to provide your input! Please share this request with others who may wish to provide their feedback. For additional details about the SCBGP, please visit

Best Regards,


Leisa Schumaker

Specialty Crop Block Grant Program, Acting Administrator

Washington State Dept. of Agriculture


Vannesa Blanton

Specialty Crop Block Grant Program, Agreement Manager

Washington State Dept. of Agriculture



Posted by Sandra Willford on January 5, 2015 at 9:05 PM Comments comments (0)



Geared to small scale producers of preserves, sauces, dressings

and vinegars, snacks, baked goods and other value-added products

DATE: Monday, February 2, 2015

TIME: 9:00am to 4:00pm

LOCATION: Spokane, WA (exact location TBD)

FEE: $95, general admission (pre-registration is required)

Lunch, beverages and course packet included.

INSTRUCTORS: Fred Berman, Project Manager, NABC

Girish Ganjyal, Food Processing Specialist, WSU

This workshop will provide the region’s small scale prepared food producers with up-to-date information and technical knowledge of the food product development process for the specialty food industry and how to bring such products to market - targeted to start-up entrepreneurs and food product developers.

Students will be walked through the various steps from concept development to the market. There will be an emphasis on the factors to be considered for scaling up the product from the kitchen to commercial production. Numerous examples will be provided to illustrate the steps and end goal. Along with the aspects of product development, the course will cover product cost calculations, with real-world business examples.

Thank you for your support and Happy Holidays to all,


Fred Berman - Project Manager

Small Flock Shearing Day April 12

Posted by Sandra Willford on March 26, 2014 at 11:25 AM Comments comments (0)

Solace Farm’s Small Flock Shearing Day


A Professional Shearer, Martin Dibble, will be available to shear your small flock of Sheep or Angora Goats at $6 per ewe - $7 per ram or goat animal.

There will also be Demos on Skirting and on Fiber Prep for Processing as well as Felting and Spinning.

We are presently reserving time slots on April 12th. The cost to reserve your time slot is $15 prepaid with the completed form below.

We ask that you keep your animals dry (under cover if weather demands) and withhold feed the morning of the shearing. This makes for a much less stressful experience for your animals. Remember to bring bags to put your fleece in and cash to pay the shearer.

We have a covered holding pen to maintain your fleece dryness. Your animals will be kept separate from other flocks as we will only have one flock at a time in the holding/shearing area. Please bring adequate help to load and unload your animals from your truck/trailer. We ask that you arrive at least 15 minutes before your scheduled time so we can stay on schedule with all the loading and unloading etc...

To reserve your time slot we will need to collect from you $15 payable by check or pay-pal and the following information:


Your name___________________


Phone________________ Email____________________

Number of Sheep to be sheared _____

When they were last sheared _____

Are they a down or wool breed?

Feel free to call 509-276-7160 or email with any questions. We look forward to seeing you and having a day filled with fiber and

friends ;)

Rob & Sandra Willford




Guardians for Your Flocks and Herds

Posted by Sandra Willford on March 17, 2014 at 11:40 AM Comments comments (2)

Forming a Growers Co-OP Meetings March 20th

Posted by Sandra Willford on March 13, 2014 at 10:35 AM Comments comments (0)


This is an invitation to another catered dinner meeting about forming an Inland Northwest Grower’s Cooperative. We will be meeting on Thursday March 20th from 6-8pm at the Gonzaga University Herak Room in the McCarthey Athletic Center just north of Spokane Falls Blvd on Cincinnati St.


Please RSVP to me if you can make it to this meeting by Friday March 14th so that we can have an accurate head count for the catered dinner.


At this meeting we will have the working group, that has been meeting for several months, report out on their activities thus far. We have primarily been working on both outreach and structure.


We will then invite some interaction from everyone on what structure you feel would serve the cooperative and its members best.


Finally, we need to make a strategy for moving forward. Key pieces of this are:

-Building support for the co-op from growers in the region

-Recruiting growers to attend the April meeting to celebrate and decide if the co-op is a go/no-go

-Answering the key questions about the co-op that still need answering

-Accessing the resources we need to make this happen

-Creating a timeline for incorporating and launching the co-op


I have attached a draft flier to this email that has great info on it that you can use to invite other growers you know. The date for the April meeting/party is still TBA.


Also, if you have not already taken 5 minutes to fill out this survey about the cooperative, please do (Link below), and pass it on. This will help us gauge interest and better understand your needs." target="_blank">http://